Photo by Trenton Armstrong/The Dock
ODWC Post
Oklahoma is allowing more anglers to make their fish “pond to table.” By getting rid of a minimum length limit, anglers are allowed to keep more fish that many would consider “eating size.” With a daily limit of 6 and only one fish allowed to be over 16 inches, you are able to contribute to keeping a healthy and prized bass population. This rule seeks to improve the overall size and health of Oklahoma’s black bass population, primarily focusing on largemouth bass. ODWC recommends harvesting 8-inch to 15-inch largemouth bass, especially at lakes with an overabundance. We want you to keep these smaller bass, while releasing the large fish back into the water to keep reproducing.
A great way to prepare these fish is as follows:
- Season the fillets with salt and pepper. Heat a sauté pan on top of the grill.
- When the pan is hot add 2 tablespoons of the olive oil and heat.
- Dredge the bass fillets in the flour and shake off any excess.
- Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan.
- Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper.
- To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.
This recipe is from Food Network.
More on catching, cleaning, and cooking bass from Oklahoma Department of Wildlife Conservation
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